Rheological and sensory characterization of plant-based yoghurt analogues to describe the texture of products using instrumental parameters
author
Saar, Helen
Adra, Karl
Kriščiunaite, Tiina
Vaikma, Helen
statement of authorship
Helen Saar, Karl Adra, Tiina Kriščiunaite, Helen Vaikma
source
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
location of publication
Jelgava
publisher
Latvia University of Life Sciences and Technologies
year of publication
2023
pages
p. 20
conference name, date
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
conference location
Jelgava, Latvia
url
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
subject term
toiduainetekeemia
piimatooted
tootearendus
taimed
tekstuur
keyword
rheology
plant-based
texture
sensory analysis
ISSN
2501-0190
ISBN
978-9984-48-411-2
Open Access
Open Access
classifier
5.2
TTÜ department
ärikorralduse instituut
language
inglise